Preparation Steps

• Preheat oven to 375°F.
• In a medium pan, heat olive oil over low heat. Add minced white onion and garlic; sauté until softened, about 2-3 minutes.
• Add chopped green chiles, navy beans, water, chicken bouillon cube, and ground cumin. Mix well, cover, and simmer on low for 15 minutes.
• Remove lid, add shredded chicken, and cook an additional 5 minutes until thickened and liquid reduces. Set aside.
• In a large nonstick pan, melt butter over medium heat. Add chopped white onion and cook, stirring occasionally, until translucent, about 3-4 minutes.
• Stir in flour and cook for 1 minute, stirring constantly. Slowly whisk in chicken broth until smooth.
• Cook sauce over medium heat until it boils and thickens, about 4-5 minutes. Add chopped green chiles, jalapeños, and kosher salt to taste.
• Remove from heat and stir in light sour cream.
• Spread 1/4 cup of the creamy salsa verde sauce on the bottom of a 9x13-inch baking dish. Fill each flour tortilla with about 1/3 cup of the chicken and white bean filling.
• Roll tortillas and place seam side down in prepared baking dish. Repeat with remaining tortillas.
• Pour remaining enchilada sauce over the top and sprinkle with reduced fat Mexican cheese.
• Cover with aluminum foil and bake for 20-30 minutes until hot and cheese is melted. Remove from oven and garnish with chopped fresh cilantro or scallions.